Coconut oil helps build up your HDL or “good” fat. Coconut oil has the same fatty chain as breast milk, the essential fats that first built your brain. HDL is essential fat for a healthy brain, nails, hair, skin and so much more.
You can also take 1 Tablespoon of coconut oil a day for every 50 lbs you weigh, but I like to be able to change it up. Coconut butter is a good way to replace a lot of the products with LDL fats that you might be using in your diet, such as Crisco, margarine, vegetable oil, etc. (As another way to get coconut oil in your diet, here are two easy coconut treats—chocolate chunks and lemon zingers.)
HDL helps fight/balance the LDL or “bad” fat, or the cholesterol in the body. If you have high cholesterol, increasing your HDL is a must. Some things that will help are a liver cleanse and some enzymes to break down fat (Lipase).
Now let’s make some coconut butter!
- 12 to 16 ounces unsweetened coconut
- 2 Tablespoon coconut oil (optional, but it will blend smoother)
- ¼ teaspoon real salt or sea salt
- 2 teaspoon pure maple syrup (optional)
- 1 teaspoon vanilla
- Add all ingredients to mixer of choice and blend until smooth. Depending on desired smoothness and the type of machine, blending can take about 15 minutes. Stop every couple minutes, scrape down the sides, and give the machine a rest.
- Store in a glass jar with a lid in the cupboard. It does not need to be stored in the fridge and lasts several months.
After it’s done, you can add cocoa powder to make a chocolate version, or add a couple drops of lemon or orange essential oil. Or make a spiced version with cinnamon and nutmeg!
Coconut butter is solid at room temperature but will turn back to butter when heated.
You can easily sub it for butter in any recipe (if the recipe would not mind a coconut flavor).
- Use as butter on toast.
- Use to cook in stir fry, curries, and pancakes.
- Eat it right off the spoon.
- Make into a frosting or drizzle for desserts.
- Or use it so your pans do not stick. Just melt it slowly so it does not burn.